Description
Crispy and flavorful boneless chicken wings coated in a seasoned flour mixture, fried to golden perfection, and tossed in spicy buffalo sauce. A perfect appetizer or meal for wing lovers looking for an easy and delicious recipe.
Ingredients
Scale
Chicken
- 1 pound Boneless Skinless Chicken Breast, diced into 1-inch pieces
Breading
- 1 cup All-Purpose Flour
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Pepper
Coating and Frying
- 2 Eggs
- 1/2 cup Buffalo Sauce
- Vegetable Oil for Frying (about 3 inches in a pan)
Instructions
- Prepare the egg wash: Whisk the eggs together in a shallow bowl. Place the diced chicken pieces in the eggs and toss to coat thoroughly, ensuring every piece is covered.
- Mix the dry coating: In a large zip-lock bag, combine the flour, cayenne pepper, paprika, garlic powder, salt, and pepper until well mixed to create the flavorful coating.
- Coat the chicken: Working in batches, transfer chicken pieces from the egg wash (letting excess egg drip off) into the zip-lock bag with the flour mixture. Seal the bag and shake well to evenly coat each piece with the seasoned flour.
- Rest the coated chicken: Place the coated chicken pieces on a baking sheet and allow them to rest while preparing the frying oil; this helps the coating set.
- Heat the oil: Pour about 3 inches of vegetable oil into a large pan or fryer and heat to 375°F, using a thermometer for accuracy.
- Fry the chicken: Fry the coated chicken pieces in batches for 5-6 minutes each, until golden brown and fully cooked with an internal temperature of 165°F. Avoid overcrowding to maintain oil temperature.
- Drain excess oil: Remove the fried chicken pieces and place them on a plate lined with paper towels to absorb excess oil and keep them crispy.
- Toss in buffalo sauce: Transfer the drained chicken to a large bowl and pour the buffalo sauce over the pieces. Toss thoroughly to coat each piece evenly with the spicy sauce.
- Serve: Serve hot with your favorite dipping sauces and enjoy your delicious boneless buffalo chicken wings.
Notes
- Ensure the oil temperature stays at 375°F for crispy, non-greasy wings.
- Use a thermometer to check the chicken’s internal temperature for food safety.
- Resting the coated chicken before frying helps the flour adhere better.
- You can adjust cayenne pepper levels for more or less heat.
- Store leftovers in an airtight container and reheat in an oven for best crispness.
